Farmstead Raw Milk Sheep/Goat Cheeses
Farmstead Cheeses
After 15 years of farmstead cheesemaking experience and several years of intensive development of our 40-acre farm,
we are delighted to announce the availability of Larkhaven Farmstead Cheeses. Cheesemaker M. Clare Paris has
brought some very nice additions to the gourmet cheese board in the Pacific Northwest.
‘Farmstead cheese’ means cheese made only with milk produced on the same farm. This is important to us because we recognize that the delicious flavor and nutritional value of our cheeses come from the sun and the soil. We place the highest priority on our relationship with the land and the health and well-being of our livestock.
The flavor of cheese is largely the result of the particular combination of bacteria present in the milk and (along with molds in certain cases) in the aging cheese. Many cheesemakers gain influence over the flavor characteristics of their cheeses by pasteurizing the milk to kill off all bacteria, and then adding the desired bacteria cultures for the type of cheese being made. We prefer an approach that is softer and less exact, that has been proven successful for centuries. We focus our efforts on a protocol of procedures for maintaining the desired balance of bacteria all the way through the process: livestock care, milking practices, milk handling, culturing, equipment cleaning and sanitizing...
Pasteurization was a great discovery for the global public health movement of the last 2 centuries. When cheesemakers discovered that an adequate product could be made also from pasteurized milk, that was seen as a welcome discovery too. Now, lots of cheese connoisseurs think that aged cheeses are simply better when made from raw milk. We agree.
Something hard, something soft, something tangy
Our offering consists of four cheeses made from traditional recipes:- Shepherd's Gem
- Made with 100% sheep milk, this hard cheese has a moist, open texture and a
characteristically full-bodied flavor. Shepherd's Gem showcases the unique richness of sheep
milk cheeses. It is a slow-aging cheese that matures similarly to cheddar, but the sharp accents never
overwhelm the warm, nutty, satisfying flavor.
- Cayuse Mountain Goat
- This smooth-textured goat milk cheese is a surprise hit, developed for a
small, local market and scooped up by wider appreciation. The flavor is mellow and balanced, and
develops quite early; we start selling it at about three months. It is enjoyed even by those who
thought they didn't like goat cheese. Cayuse Mountain matches well with many
dishes, and is a wonderful treat by itself with a glass of red wine.
- Rosa Rugosa
- A mold-ripened table cheese made in a traditional Corsican style with a perfect
combination of sheep and goat milk, taking advantage of the different qualities of each. Its
robust flavors contrast beautifully with its very complex, delicate texture. Named after a
European wild rose, the cheese forms a natural rind with the aid of a rose-colored mold that enhances
both the appearance and the flavor over the aging period. For people who like "stinky" cheese,
this is a sure winner.
- Whitestone Feta
- Named after a local landmark, this firm-textured hard cheese is aged at least
60 days in a special brine of our own recipe. Also made with a combination of sheep and goat milk,
it is similar to Greek feta, but it's not just a cheese to crumble on salads — the depth of flavor
developed during aging makes it a stunning addition to the gourmet cheese plate. Restaurants and shops store a supply
under refrigeration in the brine it comes packed in, and the flavor continues to develop. We
like it best when it's aged at least six months, and consider it to have at least a one-year
shelf life when properly stored.
